Frittelle di Zucchine are Italian Zucchini Fritters and one of my favourite things to eat!
They only need 7 ingredients and are super easy to make!
My husband is Italian, and his Nonna would make the best Frittelle di Zucchine when he was a kid. I’ve tried to get as close as I can to her recipe without trying them myself 🙂
He has approved my recipe which is a big achievement for me!! She did however also add fiori di zucca in hers which are zucchini flowers. If you have some, you can also add them in the dish!
If you’re like me and love fritters, you must also try my Zucchini Corn Fritters which are one of my most popular recipes!
You can serve Italian zucchini fritters for breakfast, lunch, or even great as a snack. They’re also served in Italy as antipasto which is a shared starter.
I love making a batch for meal prep and having them during the week. They are also so yummy eaten cold so you can take them to a picnic and even the beach.
You can also easily make them vegan too with a simple substitution below.
Ingredients to make Frittelle di Zucchine
- Zucchini (zucchine) are of course the star of the recipe! I love making them in summer when its zucchini season as they not only taste better, but they’re also super cheap and its a great way to use them up. Also try and use thinner zucchini’s which are less watery
- Flour (farina), chickpea flour is my preferred flour to use as its not refined and its also high in protein and gluten-free. Standard all purpose flour can also be used
- Parmigiano Reggiano cheese (formaggio) is grated and added into the mixture. You can also use Pecorino Romano cheese too. If you’re wishing to make the recipe vegan, add a plant based cheese or even some nutritional yeast
- Parsley (prezzemolo) gives a lovely freshness to the frittelle and also brightens the green colour too! You only need to use the leaves. Mint and coriander (cilantro) can also be used
- Garlic (aglio) for all my fellow garlic girls! I use only one clove as I don't want it to over power the frittelle di zucchine
- Egg (uova) is added for a light texture and for binding. It can however totally be left out so you can still make these if you are vegan or don't eat eggs. The tip is to squeeze out most of the zucchini liquid in the recipe step, but not all of it. The excess water binds together with the chickpea flour to still make great fritters
- Baking powder is added which makes the frittelle light and a little fluffy. You don't need to add too much as a little goes a long way
- Extra virgin olive oil (olio) is the traditional oil to use to make frittelle di zucchine. You can of course use your preferred oil such as avocado oil, grape-seed oil, etc
Tips & Tricks
- Make sure to squeeze out the excess liquid from the zucchini. If you miss this step, they will be too soggy on the inside
- Try and use thinner zucchini’s. I find the larger the zucchini, the more watery they are can have less flavour
- To make them egg free, just leave the egg out! The tip is to squeeze out most of the zucchini liquid in the recipe step, but not all of it. The excess water binds together with the chickpea flour to still make great fritters
- Italian frittelle di zucchine ricetta are usually fried in olive oil. You can however bake them in the oven too! Use the same method as my Zucchini Corn Fritters
Can you make Frittelle di Zucchine Egg-Free (senza uova)?
Italian Zucchini Fritters can easily be made without eggs! Leave the egg out of the recipe, and follow one easy step.....
When squeezing the excess water out of the zucchini, squeeze out most of it, but not all of it. The excess water binds together with the chickpea flour to make the batter. I've made it both ways, and they both turn out great!
Zucchini which is the main ingredient is high in antioxidants and nutrients. They're also made with chickpea flour which is unrefined and high in protein and nutrients. To make the fritters healthier, you can bake them in the oven or air fryer which will use less oil
Yes 100%! Place on a tray with baking paper, brush the tops with oil and bake in the oven or air fryer. Use the cooking method in my Zucchini Corn Fitters recipe for more assistance
More Italian Recipes
- Mushroom and Pea Risotto
- Lemon Garlic Pasta (Pasta Al Limone)
- Burrata Caprese Sandwich
- Homemade Gnocchetti Pasta (Malloreddus)
- Limoncello Spritz
- No Knead Focaccia
I love seeing your creations and remakes, so be sure to rate the recipe, comment and share your Frittelle di Zucchine photo on Instagram so I can share the love!
Frittelle di Zucchine (Italian Zucchini Fritters)
- 500 g zucchini
- 70 g Parmigiano reggiano cheese (parmesan cheese)
- 100 g flour (I used chickpea flour)
- 1 small bunch parsley leaves (approximately 20 grams)
- 1 garlic clove
- 1 egg (to make it egg-free, check my notes above in in the post)
- 1 tsp baking powder
- Salt and pepper to taste
- ¼ cup oil for frying, I’ve used extra virgin olive oil
- Grate the zucchini using a box grater and place in a colander with a plate underneath. Leave aside for 10 minutes while you prepare the rest of the ingredients
- Grate the parmigiano reggiano cheese and garlic clove and place in a large mixing bowl
- Finely chop the parsley and add to the bowl with the egg, chickpea flour and a few pinches of salt. Stir the ingredients together
- Hold the zucchini pulp in your hands and squeeze out the excess liquid, add to the rest of the ingredients and mix together
- Heat some of the the oil in a pan on medium-high heat and spoon a heaped tablespoon of the batter into the pan. Flatten gently with the back of the spoon to make a circle. After a few minutes, flip and cook both sides until golden brown
- Place the cooked zucchini fritters on paper towels to draw out the excess oil and keep continuing the prior step until the mixture has finished. Enjoy your Frittelle di Zucchine hot or cold 🙂